Pork Neck Kebab Chunks for Sous Vide
After sous vide, pork neck stays juicy and tender, while a short finish before serving gives it the familiar kebab character without drying the meat out. It is a keto barbecue prep where precision matters more than an aggressive marinade.
Cut the pork (300 g) into large chunks, add the nitrite salt (4.5 g), onion rings (40 g), fenugreek (2 g), and garlic (2 g), then vacuum-seal everything together. Let the meat cure and settle in the refrigerator for at least 1 day.
Cook the prep sous vide at 58 °C for 2 hours if you want a juicier pinker result. Chill the bag quickly and refrigerate it for at least 1 more day.
Before serving, thread the cold pieces onto skewers and brown them briefly over high heat or warm them quickly on a grill grate. Long frying is unnecessary because the meat is already cooked.
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